Membrane maturing bag on a roll, 300 x 28 cm, for dry aged beef, 55 DEGREES
With the membrane maturing bag from 55Grad, you can now safely dry age your meat in your fridge. Simply put the meat in, vacuum seal it, then let it mature for 2-3 weeks on the fridge rack at around 3° Celsius. Grill or roast and voila: the perfect dry aged beef.
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selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
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